Description
These Grilled Shrimp Tostadas with Guacamole & Pico de Gallo are a vibrant and flavorful Mexican-inspired dish perfect for a quick and easy meal. Juicy, seasoned shrimp are grilled to perfection and served on crispy tostada shells topped with creamy guacamole and fresh, zesty pico de gallo, delivering a delightful combination of textures and tastes in just 30 minutes.
Ingredients
Scale
Shrimp Marinade
- 12 tostada shells
- Cooking spray, as needed
- 1½ lb raw peeled shrimp
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ¼ tsp black pepper
- 2 tsp olive oil
Guacamole
- 2 avocados, mashed
- ½ small bunch cilantro, minced
- 1 tsp minced garlic
- Juice from 1 lime
- ½ tsp salt
- ¼ tsp pepper
Pico de Gallo
- 3–4 tomatoes, seeded and diced
- 1 tsp minced garlic
- 1 jalapeño, minced
- ½ medium red onion, minced
- ½ small bunch cilantro, minced
Instructions
- Marinate the Shrimp: In a medium bowl, combine chili powder, cumin, oregano, garlic powder, onion powder, salt, black pepper, and olive oil. Add the peeled shrimp and toss until they are evenly coated with the spice mixture. Set aside to marinate while preparing the toppings.
- Make the Guacamole: In a separate bowl, mix the mashed avocados with minced cilantro, minced garlic, lime juice, salt, and pepper. Stir thoroughly until you achieve a smooth, creamy consistency. Taste and adjust seasoning as needed.
- Prepare the Pico de Gallo: In a third bowl, combine the diced tomatoes, minced garlic, minced jalapeño, red onion, and cilantro. Toss everything together well to blend the flavors. Set aside to allow the flavors to meld.
- Grill the Shrimp: Heat a grill pan or skillet over medium heat and lightly coat it with cooking spray. Arrange the marinated shrimp in a single layer and cook for about 1 to 2 minutes per side, or until they turn pink and become opaque. Remove from heat promptly to avoid overcooking.
- Assemble the Tostadas: Lay the tostada shells on serving plates. Spread a generous layer of the prepared guacamole on each shell. Layer the grilled shrimp on top, then spoon over plenty of fresh pico de gallo. Serve immediately to maintain the crispness of the tostadas and the freshness of the toppings.
Notes
- You can substitute the grill pan with an outdoor grill or a regular skillet if preferred.
- For extra heat, add extra jalapeño or a dash of hot sauce to the pico de gallo.
- Use ripe but firm avocados for the best guacamole texture.
- Leftover guacamole can be stored in an airtight container with plastic wrap pressed directly on the surface to prevent browning.
- This recipe is great for meal prep; keep components separate until ready to serve to maintain texture.
